Description
This garlic parmesan crusted chicken is a quick and healthy sheet pan dinner layered with a creamy ranch spread, gooey cheese, and crispy topping—perfect for beginners.
Ingredients
Scale
- 4 boneless skinless chicken breasts, pounded to ¾ inch thickness
- 1 cup shredded provolone cheese
- ½ cup olive oil
- ½ cup bottled ranch dressing (divided)
- 3 tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup shredded Parmesan cheese
- 2 tbsp melted butter
Instructions
- In a bowl, whisk olive oil, ¼ cup ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper. Pour over chicken in a zip-top bag and marinate in the fridge for at least 2 hours or overnight.
- In a small bowl, mix ¼ cup grated Parmesan with ¼ cup ranch dressing to make the ranch spread. Set aside.
- In another bowl, mix panko, garlic salt, shredded Parmesan, and melted butter until the crumbs are well moistened.
- Grill chicken for 6–7 minutes per side, or bake at 400°F for 18–22 minutes, until internal temperature reaches 165°F.
- Transfer chicken to an oven-safe dish. Spread about 2 tbsp ranch spread on each piece, top with provolone cheese, and add a layer of the breadcrumb topping.
- Place under a broiler for 2–3 minutes, or until the cheese is melted and the crumb topping is golden brown. Serve hot.
Notes
- Use Italian dressing as a marinade shortcut.
- For low-carb version, use crushed pork rinds instead of panko.
- No grill? Pan-sear and finish in the oven.
- Make the ranch spread and topping in advance for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grill or Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 420
- Sugar: 2g
- Sodium: 670mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 100mg